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Garden Frittata
This frittata is easy but will make you seem like a culinary genius to anyone you serve it to!
Print Recipe
Serves4 (1 slice each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 4 large eggs
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 medium red potatoes
- 1/2 tablespoon olive oil
- 4 cups kale
- 1/4 cup onion, chopped
- 1/2 red pepper, chopped
Directions
- Beat eggs, pepper, and salt in large bowl, set aside.
- Microwave potatoes until slightly soft, but not completely cooked, then cube.
- Chop remaining vegetables while potatoes cool. Mix vegetables together.
- Heat oil in a 10-inch non-stick skillet. Sauté vegetables for 5-8 minutes; add to eggs and mix well.
- Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8-10 minutes.
- Cover and let sit until eggs are completely set, about 5 minutes. Egg dishes should be cooked to 165ºF.
Recipe Tips
Alternate method to cook potatoes: cube potatoes and boil 5 minutes until slightly soft, drain.
Nutrition Facts
Garden Frittata
Amount Per Serving (1 slice each)
Calories 210
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 186mg
62%
Sodium 244mg
10%
Potassium 886mg
25%
Total Carbohydrates 27g
9%
Dietary Fiber 5g
20%
Sugars 4g
Protein 11g
22%
Vitamin A
368%
Vitamin C
149%
Vitamin D0%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
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